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Quinoa Crusted Chicken with Mixed Grain Salad and Coriander Dressing
Ingredients
- 1 ¼ cups quinoa
- ¼ cup finely chopped coriander
- 3 tsp chilli flakes
- 1 tsp salt
- seasoned wholemeal flour, for dusting
- 2 eggs, lightly beaten
- 2 large chicken breast, cut into 2cm wide strips
- rice bran oil, for shallow frying
- MIXED GRAINS
- 2 cups of mixed red, black and brown rice
- finely grated zest and juice of 1 lemon
- 2 tbs olive oil
- 100g green beans, halved, steamed
- 1 red onion, chopped finely
- 2 garlic cloves, chopped finely
- ¼ cup mint leaves
- ¼ cup basil leaves, chopped
- KALE CHIPS
- ½ bunch of kale, stems removed, leaves torn
- coconut oil spray
- salt flakes
- CORIANDER DRESSING
- 40 ml water
- 60ml fish sauce
- 60ml lemon juice
- 1 bunch coriander leaves
- 2 garlic cloves, crushed
- 3 tbs finely grated palm sugar
- 1-2 long red chillies, finely chopped
- MethodNotes
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